In a bowl, combine the first 7 ingredients. Shape into four burgers (for easier shaping,use cold wet hands or disposable plastic gloves). Pan-fry, grill or broil until no longer pink.Serve on buns with lettuce and tomatoes.

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepperand garlic; cook until vegetables are tender. Remove turkey and vegetables with a slottedspoon and keep warm.Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkeymixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheeseand parsley.

Make cake mix according to package directions, using water and egg whites; bake in a13 by 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freezeor reserve remaining cake for another use).Process strawberries in blender or food processor until smooth; stir in NutraSweet®Spoonful. Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl. Spoon1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries,nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour beforeserving. Garnish with whipped topping.

In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted;continue cooking for 3 minutes. Add all remaining ingredients.Spread into an 8-inch square baking dish that has been sprayed with nonstick cookingspray. Bake at 350oF for 25 to 30 minutes or until lightly browned.

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process onlow until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quartfreezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezeruntil ready to serve.

Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cookingspray.Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In athirdshallow dish, mix the crushed cereal with the seasonings.Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coatingevenly with each. Arrange the chicken on the baking sheet and coat with nonstick cookingspray.Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pinkremains in the chicken and it turns golden.

Preheat oven to 350oF. Melt the margarine and stir it into a mixture of the graham crackercrumbs and Splenda® Granular. Press into an 8-inch square pan. Bake for 10 minutes.Set aside to cool.

---- Filling ----

1/3cup all-purpose flour

1 1/4cup Splenda® granular

2tablespoons water

4 egg yolks

1/4cup lemon juice or the juice of

2 lemons

2tablespoons finely grated lemon rind

4 egg whites

1/2 teaspoon cream of tartar

Graham cracker crumbs

In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®Granular,water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantlyoververy low heat for about 5 minutes. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for afurther2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over thecooledcrust. Sprinkle with graham cracker crumbs. Bake at 350oF for approximately 15 minutes. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares areset.Allow to cool; loosen the edges and slice. Yields 16 squares.

In a large mixing bowl, combine margarine and cream cheese; beat untilwell blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour,sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap andrefrigerate for one hour for easier handling. Preheat oven to 350°F. Divide dough into three equal parts. On a flouredsurface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-thirdof the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes oruntil lightly golden. Cool on racks. Store in a tightly covered container.

Combine dates, raisins, prunes and water and bring to a boil for 5 minutes.Stir in margarine and salt while hot. Let cool. Add eggs, vanilla and nuts.Mix flour and soda together in a separate bowl. Add to wet mixture. Stir until just moist.Spoon into greased muffin tins. Bake in 350 degree F oven for 15 minutes.

1. In large saute pan heat all mushrooms in butter withscallions, garlic, salt and pepper. When mushrooms cooked andtender place in blender or food processor and pulse until finelychopped.

2. Place back in saute pan. Add in balsamic vinegar and thejuice of lemon. heat for 5 minutes.

3. Grease cookie sheet if necessary. Cut biscuits in half. Tobe safe when doing this, place biscuit on counter and cut fromright to left or maybe you can even peel them apart.

4. When the biscuits are separated, place a tbsp. of mushroommixture in the middle and place the top of the biscuit back ontop. To make sure the insides don't fall out press the wholeperimeter of the biscuit.

1. In large sauce pan heat the salsa until very hot. Stirringconstantly.2. Add in all the shrimp at once and cook thoroughly for 5minutes.3. Place in large serving bowl.4. You can serve this with white rice. Very fast and delicious dishfor the salsa lover.

3. Heat large fry pan with some melted butter. Spoon in ballsof the mixture into fry pan. Do not over crowd. Flatten theballs into small pancakes, about 1-2 inches in diameter. Cookeach pancake 1 minute on each side or until golden brown.

4. These pancakes can be used as appetizers or as first course. For8 guests, place 5 pancakes on each plate with a large tablespoonful ofsour cream. Garnish with parsley.

1. Preheat oven to 325°. In long mixing dish or pan combineparsley, salt, pepper and cheese. Coat pork tenderloin with oilon all sides and cover with the parsley mixture.

2. Place in baking dish with 4 tbsp. of oil and bake uncoveredfor about 45 minutes to an hour. Also, take the first layer ofskin off the garlic bulb and cut off the pointed top. Place insmall baking dish with 2 tsp. of olive oil and bake for 45minutes.

3. After 45 minutes let garlic cool and squeeze out the garliclike toothpaste. With the fork tines, press the garlic down.Mix with the mayonnaise well.

4. Remove pork from oven and let cool for 10 minutes. Cut intoslices and serve two to each plate with a teaspoon of garlic mayonnaiseon the side or on top of them. Garnish with some parsley.

1. In large fry pan saute leek until soft. Empty into mediumbowl. Add in goat cheese, at room temperature, garlic, salt,pepper and cayenne pepper. Mix well with hands. Make shapes thesize of a flattened egg.

1. Slice mozzarella into slices (approximately 15 per pkg.)Dip mozzarella in egg mixture and then into bread crumbs justlike you would to chicken cutlets. Do all pieces of cheesebefore starting to fry, it makes it easier.

2. Heat 1½ cups of oil in large fry pan. Place cheese cutletsin fry pan, do not over crowd. Let brown on both sides watchingcarefully not to melt cheese all over the place.

1. Combine eggs and water. Dip ravioli into egg mixture and then intobread crumbs.2. Heat oil in large skillet and fry ravioli until golden brown.3. Place on papertowel to remove excess grease.4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve.5. Arrange ravioli on dish around alfredo sauce.

------ Preparation ----- 1. First in medium fry pan heat butter until melted and add inflour. Mix well and heat until creamy a dark beige color. Addin onions and red pepper and heat for 10 minutes and remove fromheat.

2. In large fry cook pork in about ¼ cup oil. Brown well andremove from heat.

3. In medium bowl combine meat and onion and pepper mixture withhands, be sure to make sure both are cool first. Let sit in therefrigerator for about 1-2 hours.

4. When chilled, roll into small balls. Mix eggs with water andleave in bowl for dipping pork balls. Place bread crumbs inseparate bowl.

5. First, dip pork balls into egg mixture then coat well withbread crumbs. Do this step to all of the meat before starting tocook.

6. In large sauce pot, cover bottom of pot with 2 inches of oiland heat on medium to high. The oil has to high enough to submerse the pork ball. Place as many pork balls in very hot oiland cook for 5-8 minutes, sometimes longer. You will be able totell.

7. In small bowl combine mustard and mayonnaise. To serve placeheaping teaspoon in middle of dish and place pork balls around it.Serve as a first course or appetizer.

Lay bacon on papertowels and cover with papertowels. Place in microwave and cookfor 10 minutes on high. Cook until totally brown and crispy. Remove and let cool. When cooled, place between papertowels again and crush with hands until you make allcrumbs.